4 Reviews

This was really good-- the sausage made all the difference. I used pecans instead of walnuts, as we do live in the south. I also used the cherry flavored craisins. Next year, I'll just use 1/2 cup of those. I probably used more than 1 cup broth- but it didn't make it soggy-- that way I could keep it in the oven until the turkey was ready to carve.

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didyb December 01, 2008

This is a wonderful recipe. I first saw it on the Today show about ten years ago. They had West, Southwest, Midwest, South and New England stuffing recipes. This is the only one I ever made. It is really worthwhile to find the dried cherries. Sensational recipe I use every year now.

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Rosepot November 11, 2008

Excellent. I used potato bread fresh cubes and omitted the walnuts. I also doubled the butter - I like the way it holds the stuffing together more. Absolutely delicious - great recipe ! Thanks!!!

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kim myles December 25, 2006

Ever since trying out this recipe two years ago, it has become the new \

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Cradda December 18, 2003
Midwest Sausage and Dried Cherry Stuffing